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Saffron-containing frozen drink

A technology of frozen drinks and saffron, applied in frozen sweets, food science, applications, etc., can solve the problems of unseen frozen drinks, etc., and achieve the effects of improving human body resistance, quick thinking, and promoting macrophage function

Inactive Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no frozen drinks containing saffron have been seen so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] The frozen drink containing saffron provided by the present invention can be prepared by adopting the usual preparation method in the art, such as adopting the following process steps:

[0039] Preparation of saffron liquid: mix saffron and water according to the ratio of 1:100 to obtain a mixture, heat to boil and keep for more than 30 minutes, then stop heating, and set aside; wherein, after stopping heating and before adding to the core material, keep 2 hours or more. Using this method, saffron, safic acid dimethyl, and saffronin can be effectively extracted from saffron. The active ingredient of the hot water extract of saffron is adenosine, which can prolong the generation time and activation time of prothrombin, inhibit Platelet aggregation caused by adenosine diphosphate and collagen accelerates the fibrous activity of urokinase and fibrinase and reduces the specific viscosity of whole blood.

[0040] Preparation of core material: The preparation of core materia...

Embodiment 1-5

[0056] Examples 1-5 respectively provide frozen beverages containing olives, wherein the raw material composition of the core material and the taste and flavor test results of the frozen beverages are shown in Table 1. The raw material compositions of the shells of the frozen drinks provided in Examples 1-5 are the same. Table 2 shows the taste test results for the frozen drinks provided in Examples 1-5.

[0057] Table 1 (in 100 parts by weight, the balance is water):

[0058] Example

[0059] Table 2 (5 points for each item, 4 points for better, 3 points for good, 2 points for general, 1 point for poor, 0 points for poor):

[0060] Example

[0061] Through test and comparison, it can be concluded that the core material composition provided by Example 4 is relatively better, and the prepared frozen drink is also better.

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PUM

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Abstract

The invention relates to a saffron-containing frozen drink. The frozen drink consists of a shell and a core material, wherein the shell is filled with the core material; the core material comprises the following raw materials in percentage by weight: 15 to 19 percent of white granulated sugar, 26 to 30 percent of maltose syrup, 3 to 7 percent of coconut oil, 2 to 5 percent of honey, 1 to 3 percent of modified starch, 10 to 20 percent of saffron liquid, 0.05 to 0 .5 percent of guar gum, 0.05 to 0 .5 percent of monoglyceride, 0.05 to 0.5 percent of fruit flavor, and the balance of water. The invention also relates to a method for preparing the frozen drink. The frozen drink provided by the invention realizes the combination of saffron and the frozen drink, thereby ensuring that consumers can also enjoy health care effect brought by saffron while enjoying cool feeling brought by the frozen drink. The saffron-containing frozen drink provided by the invention has the advantages of high nutritional and health-care value and broad market prospects.

Description

technical field [0001] The invention relates to a frozen drink and a preparation method thereof, in particular to a frozen drink containing saffron and a preparation method thereof, belonging to the field of frozen drink processing. Background technique [0002] At present, there are many types of frozen drinks available in the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. There have not been many innovations in the taste of frozen drinks in recent years, mainly because the existing frozen drinks There are almost no significant differences in the ingredients except for the proportions, flavors, pigments and other additives used. There is not much attention to the nutritional and health properties of frozen drinks, and innovation is rarely deepened. [0003] Saffron has been a special traditional Chinese medicine (Tibetan medicine) for treating human cardiovascular and cerebrovascular diseases since ancient times. Because of its ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36
Inventor 梁文强张冲侯文举姜春秀
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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